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Pumpkin Gnocchi with Sage Butter Sauce

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These easy Pumpkin Gnocchi are soft, pillowy, and packed with fall flavor—thanks to pumpkin, ricotta, and Parmesan—pan-seared in a golden sage butter sauce for a cozy yet elevated meal.

Ingredients

Scale
  • 1/2 cup pumpkin puree (drained, from fresh or canned)
  • 1/2 cup full-fat ricotta (soft, tub-style)
  • 1 1/4 cups all-purpose flour (plus more for dusting)
  • 1/3 cup finely grated Parmesan cheese
  • 1 egg
  • 1/4 tsp salt
  • Black pepper, to taste
  • 1 tsp olive oil
  • 3.5 tbsp butter (50g, preferably slightly salted)
  • 20 fresh sage leaves
  • Extra grated Parmesan, for garnish
  • Fresh cracked black pepper, for garnish

Instructions

  1. Line a colander with paper towels and spread pumpkin puree on top. Let drain 5 minutes, then measure out 1/2 cup.
  2. In a medium bowl, mix pumpkin, ricotta, flour, Parmesan, egg, salt, and pepper until a soft dough forms. Do not overmix.
  3. Dust a clean surface with flour. Divide dough into 6 pieces and roll each into a long rope. Cut into bite-sized gnocchi pieces.
  4. Optionally roll each piece on a fork for classic ridges.
  5. Bring a large pot of salted water to boil. Drop gnocchi in and cook for 1 minute or until they float. Drain immediately.
  6. In a skillet, heat olive oil and 1 tsp butter over medium-high. Add drained gnocchi and cook 1.5 minutes until lightly golden.
  7. Add remaining butter and sage leaves. Cook another 2.5 minutes, stirring gently, until butter is browned, sage is crisp, and gnocchi are golden.
  8. Serve immediately with extra Parmesan and cracked pepper.

Notes

Drain pumpkin thoroughly to avoid sticky dough. Handle dough gently—no kneading needed. Gnocchi can be frozen uncooked and boiled straight from frozen. For extra richness, stir in cream or pasta water after browning butter.

Nutrition

Keywords: pumpkin gnocchi, sage butter sauce, fall pasta, homemade gnocchi, easy gnocchi recipe

Find it online: https://alexandrarecipes.com/pumpkin-gnocchi/